{"id":64728,"date":"2025-09-10T15:54:56","date_gmt":"2025-09-10T19:54:56","guid":{"rendered":"https:\/\/rheolution.com\/?p=64728"},"modified":"2026-08-21T14:58:39","modified_gmt":"2026-08-21T18:58:39","slug":"controle-de-qualidade-do-iogurte","status":"publish","type":"post","link":"https:\/\/rheolution.com\/pt\/notas-de-aplicacao\/controle-de-qualidade-do-iogurte\/","title":{"rendered":"Controle de qualidade do iogurte: Medindo fatores-chave"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"64728\" class=\"elementor elementor-64728 elementor-60960\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a195798 e-flex e-con-boxed e-con e-parent\" data-id=\"a195798\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-499a884 elementor-widget elementor-widget-heading\" data-id=\"499a884\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h6 class=\"elementor-heading-title elementor-size-default\">Nota de Aplica\u00e7\u00e3o | CoaguSens\u2122 Flex<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-70c53b7 elementor-widget elementor-widget-heading\" data-id=\"70c53b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Controle de qualidade do iogurte: Medindo fatores-chave\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e84ecce elementor-widget elementor-widget-heading\" data-id=\"e84ecce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Um estudo de caso medindo diferentes marcas de iogurte grego<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-7c0b569 e-flex e-con-boxed e-con e-parent\" data-id=\"7c0b569\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a86da63 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"a86da63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Desafios comuns na fabrica\u00e7\u00e3o de iogurte\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9fb079d elementor-widget elementor-widget-text-editor\" data-id=\"9fb079d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">Produzir iogurte com qualidade consistente \u00e9 um desafio t\u00e9cnico, mesmo para produtores de latic\u00ednios experientes. Varia\u00e7\u00f5es na composi\u00e7\u00e3o do leite, na atividade da cultura iniciadora e nas condi\u00e7\u00f5es de processamento podem influenciar significativamente a textura final, o sabor e a estabilidade do produto. Mudan\u00e7as sazonais nos n\u00edveis de prote\u00edna e gordura do leite, por exemplo, podem alterar a estrutura do gel e o comportamento de sin\u00e9rese.   <\/span><\/p><p><span style=\"font-weight: 400\">Outro desafio comum \u00e9 equilibrar a vida \u00fatil com a qualidade sensorial. Embora o tratamento t\u00e9rmico e a sele\u00e7\u00e3o de culturas ajudem a garantir a estabilidade microbiana, eles tamb\u00e9m podem impactar o desenvolvimento da textura e do sabor. A superacidifica\u00e7\u00e3o durante a fermenta\u00e7\u00e3o pode levar a uma acidez excessiva e a um gel quebradi\u00e7o, enquanto a subacidifica\u00e7\u00e3o pode causar baixa firmeza e estrutura fraca. O controle do manuseio p\u00f3s-fermenta\u00e7\u00e3o, da temperatura de armazenamento e da embalagem \u00e9 igualmente cr\u00edtico para evitar defeitos como a separa\u00e7\u00e3o do soro ou a granulosidade.   <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-00495e0 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"00495e0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Par\u00e2metros de qualidade na avalia\u00e7\u00e3o do iogurte<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5615299 elementor-widget elementor-widget-text-editor\" data-id=\"5615299\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">A avalia\u00e7\u00e3o da qualidade do iogurte envolve a an\u00e1lise de atributos reol\u00f3gicos e sensoriais fundamentais. Par\u00e2metros como firmeza, textura, consist\u00eancia e viscosidade n\u00e3o s\u00e3o apenas indicadores de aceita\u00e7\u00e3o do consumidor, mas tamb\u00e9m essenciais para o controle do processo. Cada um desses atributos reflete intera\u00e7\u00f5es complexas entre prote\u00ednas do leite, gordura, sele\u00e7\u00e3o de cultura, par\u00e2metros de fermenta\u00e7\u00e3o e etapas de processamento, e cada um responde de forma diferente a mudan\u00e7as na formula\u00e7\u00e3o e no ambiente.  <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-33512ed elementor-widget elementor-widget-heading\" data-id=\"33512ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Firmeza e textura do iogurte<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e462f81 elementor-widget elementor-widget-text-editor\" data-id=\"e462f81\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">A firmeza descreve a resist\u00eancia do gel \u00e0 deforma\u00e7\u00e3o, estando intimamente ligada \u00e0s intera\u00e7\u00f5es das micelas de case\u00edna e ao teor de s\u00f3lidos totais. O iogurte grego, com sua maior concentra\u00e7\u00e3o de prote\u00edna, normalmente apresenta maior firmeza e uma textura mais densa em compara\u00e7\u00e3o aos iogurtes batidos ou do tipo &#8220;set&#8221;. A uniformidade textural \u00e9 um sinal de forma\u00e7\u00e3o adequada do gel, enquanto a fragilidade ou a presen\u00e7a de grumos podem indicar superacidifica\u00e7\u00e3o, s\u00f3lidos totais insuficientes ou pr\u00e1ticas de mistura inadequadas.  <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c4ac0c3 elementor-widget elementor-widget-heading\" data-id=\"c4ac0c3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Consist\u00eancia do iogurte<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-22127ae elementor-widget elementor-widget-text-editor\" data-id=\"22127ae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">A consist\u00eancia refere-se \u00e0 coes\u00e3o e ao comportamento de fluxo do iogurte ao ser servido com colher ou vertido. No iogurte grego, a consist\u00eancia ideal \u00e9 espessa e uniforme, sem bolsas de soro vis\u00edveis. Ela \u00e9 influenciada pela densidade da rede proteica, pelo teor de gordura e pela efici\u00eancia da homogeneiza\u00e7\u00e3o. A baixa consist\u00eancia pode resultar da separa\u00e7\u00e3o excessiva do soro, enquanto uma consist\u00eancia excessivamente densa pode reduzir o apelo ao consumidor para certas aplica\u00e7\u00f5es.   <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-033ebd3 elementor-widget elementor-widget-heading\" data-id=\"033ebd3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Viscosidade do iogurte<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-37bf1ac elementor-widget elementor-widget-text-editor\" data-id=\"37bf1ac\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">A viscosidade mede a resist\u00eancia do iogurte ao fluxo sob uma for\u00e7a aplicada e \u00e9 um atributo cr\u00edtico para a percep\u00e7\u00e3o do consumidor. Em produtos dessorados, como o iogurte grego, a viscosidade \u00e9 geralmente alta devido \u00e0 prote\u00edna concentrada e ao reduzido teor de umidade. Condi\u00e7\u00f5es de processamento, como temperatura de incuba\u00e7\u00e3o, tempo de fermenta\u00e7\u00e3o e cisalhamento durante a mistura, podem aumentar ou enfraquecer a viscosidade. Manter a viscosidade alvo garante tanto a qualidade da sensa\u00e7\u00e3o na boca quanto a estabilidade durante o transporte e a distribui\u00e7\u00e3o.   <\/span><\/p><p><span style=\"font-weight: 400\">A compreens\u00e3o desses par\u00e2metros permite que os fabricantes detectem desvios precoces na linha de produ\u00e7\u00e3o e implementem a\u00e7\u00f5es corretivas. Na pr\u00f3xima se\u00e7\u00e3o, exploraremos uma avalia\u00e7\u00e3o pr\u00e1tica desses atributos atrav\u00e9s de <\/span><b>testes de textura, consist\u00eancia e viscoelasticidade em iogurte grego<\/b><span style=\"font-weight: 400\">, comparando v\u00e1rias marcas comerciais.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e69a3cb elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"e69a3cb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Estudo de Caso: Testando a textura, consist\u00eancia e viscosidade do iogurte grego<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-210e3a3 elementor-widget elementor-widget-heading\" data-id=\"210e3a3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Instrumento: CoaguSens\u2122 Flex - Sensor de precis\u00e3o para coagula\u00e7\u00e3o do leite<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ab76087 elementor-widget elementor-widget-text-editor\" data-id=\"ab76087\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><a href=\"https:\/\/rheolution.com\/pt\/produtos\/coagusens-series\/coagusens-flex\/\">CoaguSens\u2122 Flex<\/a><\/strong> <span style=\"font-weight: 400\">\u00e9 um instrumento especializado e f\u00e1cil de usar para monitorar a firmeza do gel de leite durante a coagula\u00e7\u00e3o e a viscoelasticidade final do iogurte. Como a etapa de coagula\u00e7\u00e3o define grande parte da textura, estabilidade e perfil sensorial de um iogurte, o <strong>CoaguSens\u2122 Flex<\/strong> oferece aos processadores de latic\u00ednios uma maneira poderosa de medir e ajustar essas propriedades a partir do laborat\u00f3rio. Seus dados precisos ajudam os fabricantes a adaptar formula\u00e7\u00f5es, melhorar a uniformidade do produto e otimizar os par\u00e2metros do processo \u2014 garantindo que o iogurte final atenda tanto \u00e0s especifica\u00e7\u00f5es de qualidade quanto \u00e0s expectativas do consumidor. O instrumento normalmente testa:     <\/span><span style=\"font-weight: 400\"><br><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f9b5caf e-grid e-con-full e-con e-child\" data-id=\"f9b5caf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a11d595 elementor-widget elementor-widget-text-editor\" data-id=\"a11d595\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li style=\"font-weight: 400\"><span style=\"font-weight: 400\">o <\/span><b>m\u00f3dulo el\u00e1stico de cisalhamento (G\u2032):<\/b> <span style=\"font-weight: 400\">medir a firmeza do gel;<\/span><\/li><li style=\"font-weight: 400\"><span style=\"font-weight: 400\">o <\/span><b>m\u00f3dulo de perda de cisalhamento (G&#8221;):<\/b> <span style=\"font-weight: 400\">medindo o comportamento viscoso do gel;<\/span><\/li><li style=\"font-weight: 400\"><span style=\"font-weight: 400\">a <b style=\"letter-spacing: 0px\">tangente de perda [tan(\u03b4)]<\/b><span style=\"font-weight: 400;letter-spacing: 0px\">: definida como a raz\u00e3o G&#8221;\/G&#8217; indicando a propor\u00e7\u00e3o de comportamento viscoso em compara\u00e7\u00e3o com o comportamento el\u00e1stico da amostra. <\/span> <\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ae96775 elementor-widget elementor-widget-image\" data-id=\"ae96775\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"244\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?fit=300%2C244&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-41645\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?w=3120&amp;ssl=1 3120w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=300%2C244&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=1024%2C832&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=768%2C624&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=1536%2C1248&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=2048%2C1665&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=1200%2C975&amp;ssl=1 1200w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=92%2C75&amp;ssl=1 92w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?resize=480%2C390&amp;ssl=1 480w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?w=2440&amp;ssl=1 2440w\" sizes=\"(max-width:767px) 300px, 300px\" data-attachment-id=\"41645\" data-permalink=\"https:\/\/rheolution.com\/pt\/coagusens-flex-with-tablet-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?fit=3120%2C2536&amp;ssl=1\" data-orig-size=\"3120,2536\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"CoaguSens-Flex-with-tablet (1)\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/CoaguSens-Flex-with-tablet-1.webp?fit=1024%2C832&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0015704 elementor-widget elementor-widget-heading\" data-id=\"0015704\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Resultados<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-23dc0ce elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-image\" data-id=\"23dc0ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"2133\" height=\"1545\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?fit=2133%2C1545&amp;ssl=1\" class=\"attachment-full size-full wp-image-60966\" alt=\"CoaguSens\u2122 Flex macro holders with Greek yogurt.\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?w=2133&amp;ssl=1 2133w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=300%2C217&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=1024%2C742&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=768%2C556&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=1536%2C1113&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=2048%2C1483&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=104%2C75&amp;ssl=1 104w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?resize=700%2C507&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:2133px) 100vw, 2133px\" data-attachment-id=\"60966\" data-permalink=\"https:\/\/rheolution.com\/pt\/yogurt-quality-control\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?fit=2133%2C1545&amp;ssl=1\" data-orig-size=\"2133,1545\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Yogurt Quality Control\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Yogurt-Quality-Control.jpg?fit=1024%2C742&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5e177d0 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"5e177d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Figura 1:<\/strong> Suportes macro do CoaguSens\u2122 Flex com iogurte grego.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-516c217 e-grid e-con-full e-con e-child\" data-id=\"516c217\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-9bd7270 e-con-full e-flex e-con e-child\" data-id=\"9bd7270\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-e32d9b8 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"e32d9b8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"277\" height=\"300\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?fit=277%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-61015\" alt=\"Comparison of the elastic modulus (firmness) of three commercial brands of Greek Yogurts (Oikos, Libert\u00e9, Olympic and Skotidakis) at 4 \u00b0C.\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?w=846&amp;ssl=1 846w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=277%2C300&amp;ssl=1 277w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=768%2C832&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=69%2C75&amp;ssl=1 69w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?resize=700%2C759&amp;ssl=1 700w\" sizes=\"(max-width:767px) 277px, 277px\" data-attachment-id=\"61015\" data-permalink=\"https:\/\/rheolution.com\/pt\/greek-yogurt-g-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?fit=846%2C917&amp;ssl=1\" data-orig-size=\"846,917\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Greek Yogurt G&amp;#8217; Bar Graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-G-Bar-Graph-1.jpg?fit=846%2C917&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-105f889 elementor-widget elementor-widget-heading\" data-id=\"105f889\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><b>Figura 2:<\/b> Compara\u00e7\u00e3o do m\u00f3dulo el\u00e1stico (firmeza) de tr\u00eas marcas comerciais de iogurtes gregos (Oikos, Libert\u00e9, Olympic e Skotidakis) a 4 \u00b0C.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-adef03c e-con-full e-flex e-con e-child\" data-id=\"adef03c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-aac7a19 elementor-widget elementor-widget-image\" data-id=\"aac7a19\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"277\" height=\"300\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?fit=277%2C300&amp;ssl=1\" class=\"attachment-medium size-medium wp-image-60983\" alt=\"Comparison of the loss tangent [tan(\u03b4)] and viscous behavior of three commercial brands of Greek Yogurts (Oikos, Libert\u00e9, Olympic and Skotidakis) at 4 \u00b0C.\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?w=846&amp;ssl=1 846w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=277%2C300&amp;ssl=1 277w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=768%2C832&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=69%2C75&amp;ssl=1 69w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?resize=700%2C759&amp;ssl=1 700w\" sizes=\"(max-width:767px) 277px, 277px\" data-attachment-id=\"60983\" data-permalink=\"https:\/\/rheolution.com\/pt\/greek-yogurt-bar-tand-graph\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?fit=846%2C917&amp;ssl=1\" data-orig-size=\"846,917\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Greek Yogurt Bar TanD Graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Greek-Yogurt-Bar-TanD-Graph.jpg?fit=846%2C917&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9947c5d elementor-widget elementor-widget-heading\" data-id=\"9947c5d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><b>Figura 3: <\/b>Compara\u00e7\u00e3o da tangente de perda [tan(\u03b4)] e do comportamento viscoso de tr\u00eas marcas comerciais de iogurtes gregos (Oikos, Libert\u00e9, Olympic e Skotidakis) a 4 \u00b0C.<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3afd090 elementor-widget elementor-widget-text-editor\" data-id=\"3afd090\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">O <strong>CoaguSens\u2122 Flex<\/strong><\/span><span style=\"font-weight: 400\"> foi utilizado para caracterizar as <\/span><b>propriedades viscoel\u00e1sticas<\/b><span style=\"font-weight: 400\">  de iogurtes gregos dispon\u00edveis comercialmente no Canad\u00e1. O   <\/span><b>m\u00f3dulo el\u00e1stico de cisalhamento (G\u2032)<\/b><span style=\"font-weight: 400\">, refletindo a firmeza do gel, e a <\/span><b>tangente de perda [tan(\u03b4)]<\/b><span style=\"font-weight: 400\">, indicativa de dissipa\u00e7\u00e3o viscosa, foram quantificados para quatro amostras de iogurte de diferentes marcas. Os dados reol\u00f3gicos foram comparados com observa\u00e7\u00f5es macrosc\u00f3picas (inspe\u00e7\u00e3o visual) e percep\u00e7\u00e3o sensorial  <\/span><b>observa\u00e7\u00f5es macrosc\u00f3picas<\/b><span style=\"font-weight: 400\"> (inspe\u00e7\u00e3o visual) e <\/span><b>percep\u00e7\u00e3o sensorial<\/b><span style=\"font-weight: 400\">  (sensa\u00e7\u00e3o na boca). Os resultados indicaram que os iogurtes percebidos como   <\/span><i><span style=\"font-weight: 400\">suaves e cremosos<\/span><\/i><span style=\"font-weight: 400\"> foram associados a <\/span><b>valores de G\u2032 mais baixos<\/b><span style=\"font-weight: 400\"> e <\/span><b>tan(\u03b4) mais alta<\/b><span style=\"font-weight: 400\">, sugerindo uma estrutura de gel mais macia com comportamento viscoso aprimorado. Por outro lado, os iogurtes caracterizados como   <\/span><i><span style=\"font-weight: 400\">espessos e firmes<\/span><\/i><span style=\"font-weight: 400\"> exibiram <\/span><b>valores de G\u2032 mais elevados<\/b><span style=\"font-weight: 400\">, mantendo <\/span><b>valores de tan(\u03b4) compar\u00e1veis<\/b><span style=\"font-weight: 400\">, indicando uma rede mais el\u00e1stica e estruturada.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3ed9c6f elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"3ed9c6f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Utilizando dados viscoel\u00e1sticos precisos para aprimorar a produ\u00e7\u00e3o de iogurte<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24388c7 elementor-widget elementor-widget-heading\" data-id=\"24388c7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Conclus\u00e3o<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-98363ce elementor-widget elementor-widget-text-editor\" data-id=\"98363ce\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400\">Este estudo destaca a import\u00e2ncia da medi\u00e7\u00e3o reol\u00f3gica precisa na compreens\u00e3o e no controle da qualidade do iogurte. A produ\u00e7\u00e3o de iogurte apresenta desafios inerentes, pois varia\u00e7\u00f5es na composi\u00e7\u00e3o do leite, na atividade da cultura iniciadora, nos par\u00e2metros de fermenta\u00e7\u00e3o e nas condi\u00e7\u00f5es de processamento podem alterar significativamente a firmeza, a consist\u00eancia, a viscosidade e o apelo sensorial do produto final. A depend\u00eancia tradicional da inspe\u00e7\u00e3o visual e do feedback do consumidor, embora valiosa, n\u00e3o fornece o n\u00edvel de precis\u00e3o necess\u00e1rio para um controle de qualidade industrial consistente.  <\/span><\/p><p><span style=\"font-weight: 400\">Ao utilizar o <strong>CoaguSens\u2122 Flex<\/strong>, fomos capazes de quantificar par\u00e2metros viscoel\u00e1sticos fundamentais \u2014 especificamente o m\u00f3dulo el\u00e1stico de cisalhamento (G\u2032), associado \u00e0 firmeza do gel, e a tangente de perda (tan(\u03b4)), indicativa do comportamento viscoso. Essas medi\u00e7\u00f5es foram realizadas em quatro marcas comerciais de iogurte grego dispon\u00edveis no Canad\u00e1 e correlacionadas com observa\u00e7\u00f5es macrosc\u00f3picas e sensa\u00e7\u00e3o na boca. Os dados revelaram uma rela\u00e7\u00e3o clara entre as assinaturas reol\u00f3gicas e os atributos sensoriais: iogurtes percebidos como suaves e cremosos apresentaram valores de G\u2032 mais baixos e tan(\u03b4) mais alta, refletindo uma rede de gel mais macia e viscosa, enquanto iogurtes mais espessos e firmes apresentaram valores de G\u2032 mais altos e tan(\u03b4) semelhante, consistente com uma matriz proteica mais el\u00e1stica e estruturada.  <\/span><\/p><p><span style=\"font-weight: 400\">Essas descobertas demonstram que os testes reol\u00f3gicos objetivos podem prever diretamente qualidades relevantes para o consumidor, preenchendo a lacuna entre os par\u00e2metros do processo e as expectativas do mercado. Al\u00e9m disso, elas ressaltam o potencial de ferramentas como o <strong>CoaguSens\u2122 Flex<\/strong> para servir n\u00e3o apenas no desenvolvimento de produtos, mas tamb\u00e9m na garantia de qualidade rotineira, onde a detec\u00e7\u00e3o precoce de desvios permite a\u00e7\u00f5es corretivas antes que os produtos cheguem ao mercado. <\/span><\/p><p><span style=\"font-weight: 400\">Em conclus\u00e3o, a integra\u00e7\u00e3o de medi\u00e7\u00f5es viscoel\u00e1sticas precisas nos fluxos de trabalho de produ\u00e7\u00e3o de iogurte fornece aos fabricantes insights acion\u00e1veis para reduzir a variabilidade entre lotes, otimizar estrat\u00e9gias de formula\u00e7\u00e3o e aumentar a satisfa\u00e7\u00e3o do consumidor. \u00c0 medida que os processadores de latic\u00ednios continuam a inovar em resposta \u00e0s mudan\u00e7as nas prefer\u00eancias dos consumidores, tais ferramentas ser\u00e3o cr\u00edticas para garantir tanto a diferencia\u00e7\u00e3o do produto quanto a confiabilidade da marca a longo prazo. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c1b2350 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-widget elementor-widget-slides\" data-id=\"c1b2350\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;arrows&quot;,&quot;autoplay_speed&quot;:4000,&quot;transition_speed&quot;:4000,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Slides\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-c97f30c swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg\" role=\"img\" aria-label=\"CoaguSens-Flex-with-tablet (1)\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3c7c37d elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"3c7c37d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Entre em contato conosco para obter um or\u00e7amento ou para saber mais<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0d8bf0d elementor-align-center elementor-widget elementor-widget-button\" data-id=\"0d8bf0d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/rheolution.com\/contact\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Entre em contato conosco para mais informa\u00e7\u00f5es<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9075483 elementor-widget elementor-widget-heading\" data-id=\"9075483\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Posts Relacionados<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2cce6dd premium-blog-cta-full-yes premium-floating-effects-yes premium-disable-fe-yes elementor-widget__width-initial premium-blog-align-left elementor-widget elementor-widget-premium-addon-blog\" data-id=\"2cce6dd\" data-element_type=\"widget\" data-e-type=\"widget\" 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Varia\u00e7\u00f5es na composi\u00e7\u00e3o do leite, na atividade da cultura iniciadora e nas condi\u00e7\u00f5es de processamento podem influenciar significativamente a textura final, o sabor e a estabilidade do produto. Mudan\u00e7as sazonais nos n\u00edveis de prote\u00edna e gordura do leite, por exemplo, podem alterar a estrutura do gel e o comportamento de sin\u00e9rese.   <\/p>\n","protected":false},"author":195401359,"featured_media":64729,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[302,286,327],"tags":[123,132],"class_list":["post-64728","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agrifood-application-notes","category-notas-de-aplicacao","category-testing-of-dairy-products","tag-agri-food","tag-yogurt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Controle de Qualidade 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